Broccoli Cashew Salad with Apples, Pears, and Cranberries

Why You’ll Love This Recipe

• Nutrient-Rich: Packed with vitamins, antioxidants, and fiber from fresh broccoli, apples, and pears.
• Texture Variety: Combines the crunch of cashews and broccoli with the sweetness of fruits.
• Versatile: Ideal for family dinners, potlucks, barbecues, or as a light lunch.
• Make-Ahead Friendly: Keeps well refrigerated, allowing flavors to meld together.

Ingredients

• 5 cups broccoli florets, chopped into small bites
• 1 apple, cored and diced
• 1 firm pear, cored and diced
• ¼ cup red onion, diced
• 1 cup cashews, toasted or roasted
• 1 cup dried cranberries

Creamy Salad Dressing:

• ½ cup mayonnaise
• ½ cup sour cream (or kefir or Greek yogurt)
• 2 tablespoons lemon juice
• ¼ cup honey, softened or warmed up
• ¼ teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Salad:
   • In a large bowl, combine chopped broccoli florets, diced apple, diced pear, diced red onion, toasted cashews, and dried cranberries.
2. Make the Dressing:
   • In a separate small bowl, whisk together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, softened honey, and salt until smooth.
3. Combine:
   • Pour the dressing over the salad ingredients. Toss well to ensure everything is evenly coated.
4. Chill:
   • Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Servings and Timing

• Servings: This recipe yields approximately 8 servings.
• Preparation Time: 20 minutes
• Chilling Time: 30 minutes
• Total Time: 50 minutes

Variations

• Nuts: Substitute cashews with pecans, walnuts, or almonds for a different flavor profile.
• Dried Fruits: Replace cranberries with raisins, dried cherries, or dried blueberries.
• Dressing: For a lighter version, use Greek yogurt instead of mayonnaise.
• Add-Ins: Incorporate shredded carrots or chopped celery for extra crunch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best served cold. If it has been refrigerated, there’s no need to reheat.

FAQs

What type of apple works best for this salad?

Crisp and slightly tart apples like Granny Smith or Honeycrisp complement the sweetness of the dressing and pears.

Can I use frozen broccoli?

Fresh broccoli is recommended for optimal crunch and texture. Frozen broccoli may become too soft for this salad.

How can I prevent the apple and pear from browning?

Toss the diced apple and pear in a little lemon juice before adding to the salad to prevent oxidation.

Is there a vegan alternative for the dressing?

Yes, substitute mayonnaise and sour cream with vegan alternatives, and use maple syrup instead of honey.

Can I make this salad ahead of time?

Absolutely! Prepare the salad and dressing separately, then combine and refrigerate a few hours before serving.

What other nuts can I use besides cashews?

Pecans, walnuts, or almonds are great alternatives that add a different flavor and texture.

How do I toast cashews?

Spread cashews on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, stirring occasionally, until golden brown.

Can I omit the red onion?

Yes, if you’re not a fan of raw onions, you can omit them or replace with green onions for a milder taste.

What pairs well with this salad?

This salad pairs well with grilled chicken, fish, or can be enjoyed on its own as a light meal.

Is this salad gluten-free?

Yes, all the ingredients in this salad are naturally gluten-free.

Conclusion

Broccoli Cashew Salad with Apples, Pears, and Cranberries is a versatile and flavorful dish that brings together the best of fresh produce and crunchy nuts, all tied together with a creamy dressing. It’s perfect for various occasions and is sure to be a crowd-pleaser.

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